How to Make Death Wish Coffee: Step-by-Step Guide

Quick answer

• Use a pour-over or French press for best results.
• Always start with fresh, whole beans. Grind them just before brewing.
• Use filtered water, heated to 195-205°F.
• Aim for a coffee-to-water ratio of about 1:15 to 1:17.
• Let it bloom for 30 seconds.
• Brew time is crucial; don’t rush it.
• Taste and adjust. It’s your cup, after all.

Who this is for

• Coffee drinkers who crave a bold, intense flavor.
• Anyone looking to elevate their morning ritual beyond basic drip.
• Folks who don’t shy away from a strong cup and want to do it justice.

What to check first

Brewer type and filter type

Your brewer matters. A French press gives you full body. A pour-over offers clarity. A good quality paper filter can remove oils and fine sediment. Metal filters let more through. Make sure your filter fits your brewer snugly.

A pour-over coffee maker offers clarity in your brew. If you’re looking to elevate your coffee game, consider investing in a quality pour-over setup like this one.

Water quality and temperature

This is huge. Tap water can have off-flavors. Use filtered water, like from a Brita pitcher or a fridge filter. Heat it to 195-205°F. Too cool, and you won’t extract enough. Too hot, and you can scorch the grounds. A gooseneck kettle is handy for pour-overs.

Grind size and coffee freshness

Death Wish Coffee is dark and bold, so it needs the right grind. For French press, go coarse. For pour-over, aim for medium-coarse. Always grind right before you brew. Pre-ground coffee loses its punch fast. Look for “roasted on” dates if you can.

Coffee-to-water ratio

This is where you dial in the strength. A good starting point is 1 part coffee to 15 parts water (1:15). So, for 30 grams of coffee, use 450 grams (or ml) of water. You can go up to 1:17 for a slightly less intense cup. It’s all about your preference.

Cleanliness/descale status

No one wants stale coffee oils ruining a good brew. Make sure your brewer is clean. If you have a drip machine, descale it regularly. Mineral buildup affects taste and performance. A quick rinse after each brew is a good habit.

Step-by-step (brew workflow)

For Pour-Over (Example)

1. Heat water: Get your filtered water to 195-205°F.

• Good looks like: Water is steaming, not boiling furiously.
• Common mistake: Using boiling water. Avoid this by letting it sit for 30-60 seconds after it boils.

2. Prepare filter: Place your paper filter in the pour-over cone. Rinse it with hot water.

• Good looks like: The filter is fully saturated, and you’ve discarded the rinse water.
• Common mistake: Not rinsing the filter. This can leave a papery taste in your coffee.

3. Add coffee grounds: Measure your Death Wish Coffee beans and grind them to a medium-coarse consistency. Add them to the filter.

• Good looks like: Grounds are level in the filter.
• Common mistake: Uneven grounds. This leads to uneven extraction. Tap the brewer gently to settle them.

4. Bloom the coffee: Pour just enough hot water (about twice the weight of the coffee) to saturate all the grounds. Wait 30 seconds.

• Good looks like: The grounds puff up and release CO2 (bloom).
• Common mistake: Skipping the bloom. This helps release trapped gases for a better flavor.

5. First pour: Slowly pour the remaining water in concentric circles, starting from the center and moving outwards.

• Good looks like: A steady, controlled pour that keeps the grounds saturated but not flooded.
• Common mistake: Pouring too fast or all at once. This can cause channeling and weak coffee.

6. Second pour (optional): If needed, add more water to reach your desired ratio, maintaining the circular pour.

• Good looks like: Consistent flow and even saturation.
• Common mistake: Letting the grounds dry out between pours. Keep them wet.

7. Let it drip: Allow all the water to drip through the grounds.

• Good looks like: A steady drip, finishing within 2.5 to 4 minutes total brew time.
• Common mistake: Draining too fast or too slow. Adjust grind size next time if it’s off.

8. Serve and enjoy: Remove the brewer. Give the coffee a gentle swirl. Pour and savor.

• Good looks like: A rich, aromatic cup of coffee.
• Common mistake: Letting it sit on the hot plate. This makes it bitter.

For French Press (Example)

1. Heat water: Get your filtered water to 195-205°F.

• Good looks like: Steaming water, not a rolling boil.
• Common mistake: Using boiling water. Let it cool slightly to avoid scorching the coffee.

2. Preheat press: Pour a little hot water into your French press to warm it up, then discard.

• Good looks like: The glass is warm to the touch.
• Common mistake: Skipping this step. A cold press can drop brew temperature too quickly.

3. Add coffee grounds: Grind your Death Wish Coffee to a coarse consistency. Add it to the preheated press.

• Good looks like: Coarse grounds, like sea salt.
• Common mistake: Using a fine grind. This will result in sediment and over-extraction.

4. Bloom the coffee: Pour about half of your hot water over the grounds, ensuring they are all saturated. Let it sit for 30 seconds.

• Good looks like: The grounds expand and release gas.
• Common mistake: Not blooming. This helps ensure even extraction by releasing CO2.

5. Add remaining water: Pour the rest of the hot water into the press.

• Good looks like: All grounds are submerged.
• Common mistake: Overfilling. Leave some space at the top for the plunger.

6. Steep: Place the lid on top, but don’t press the plunger down yet. Let it steep for 4 minutes.

• Good looks like: A timer is set for 4 minutes.
• Common mistake: Steeping too long or too short. 4 minutes is the sweet spot for most roasts.

7. Press the plunger: Slowly and steadily press the plunger all the way down.

• Good looks like: A smooth, even press.
• Common mistake: Pressing too hard or too fast. This can force fine grounds through the filter.

8. Serve immediately: Pour the coffee into your mug right away.

• Good looks like: A full-bodied, rich cup.
• Common mistake: Leaving coffee in the press. It will continue to extract and become bitter.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using stale, pre-ground coffee	Weak, flat, or bitter flavor; lack of aroma	Buy fresh, whole beans and grind right before brewing.
Incorrect grind size (too fine)	Over-extraction, bitter taste, muddy cup	Use a coarser grind. Check your grinder settings.
Incorrect grind size (too coarse)	Under-extraction, weak, sour, watery coffee	Use a finer grind. Ensure it’s consistent.
Water temperature too low	Under-extraction, sour or weak coffee	Heat water to 195-205°F. Use a thermometer if needed.
Water temperature too high	Over-extraction, burnt or bitter taste	Let boiling water cool for 30-60 seconds before brewing.
Improper coffee-to-water ratio	Too weak or too strong, unbalanced flavor	Use a scale to measure coffee and water. Start with 1:15 and adjust.
Dirty brewing equipment	Off-flavors, stale taste, reduced aroma	Clean your brewer thoroughly after each use. Descale regularly.
Not blooming the coffee	Uneven extraction, gassy or bitter notes	Always let the grounds bloom for 30 seconds after the first pour.
Brewing too quickly or too slowly	Under-extracted (fast) or over-extracted (slow)	Adjust grind size. Aim for target brew times (e.g., 2.5-4 mins for pour-over).
Leaving brewed coffee in the press	Continued extraction, bitter and harsh flavor	Pour all brewed coffee out immediately after pressing.

Decision rules (simple if/then)

• If your coffee tastes sour, then your grind is likely too coarse or your water temperature was too low, because you didn’t extract enough of the coffee’s solubles.
• If your coffee tastes bitter, then your grind is likely too fine or your water temperature was too high, because you over-extracted the coffee.
• If your coffee is weak and watery, then you probably used too little coffee or too much water, because your ratio is off.
• If your coffee has a muddy texture, then your grind is too fine for your brewing method, especially with French press.
• If you taste papery notes, then you forgot to rinse your paper filter, because the filter’s paper taste transferred to the brew.
• If your brew time for a pour-over is under 2 minutes, then your grind is likely too coarse, because the water is flowing through too quickly.
• If your brew time for a pour-over is over 4.5 minutes, then your grind is likely too fine, because the water is clogging and flowing too slowly.
• If your French press has a lot of sediment, then your grind is too fine or you pressed the plunger too hard, allowing fines to escape.
• If your coffee lacks aroma, then it’s likely not fresh, or it was ground too far in advance.
• If your drip machine coffee tastes “off,” then it’s probably time to descale it, because mineral buildup affects flavor.
• If you want a cleaner cup with less body, then a pour-over with a paper filter is your best bet.
• If you prefer a full-bodied, rich cup and don’t mind a little sediment, then a French press is the way to go.

FAQ

What’s the best way to brew Death Wish Coffee?

For the boldest flavor, we recommend a French press or a pour-over. These methods give you more control over extraction and allow the coffee’s intensity to shine.

How much coffee should I use?

A good starting point is a 1:15 coffee-to-water ratio. For example, use 30 grams of coffee for 450 grams (or ml) of water. Adjust this based on your taste preference for strength.

Can I use a standard drip coffee maker?

Yes, you can, but you might not get the full impact of the coffee. If you do, use fresh, coarse grounds and ensure the machine is clean and descaled.

Why is my coffee bitter?

Bitterness usually comes from over-extraction. This can be caused by water that’s too hot, a grind that’s too fine, or brewing for too long. Try adjusting one of these factors.

Why is my coffee sour?

Sourness typically means under-extraction. This can happen if your water isn’t hot enough, your grind is too coarse, or you brewed for too short a time.

How fresh does the coffee need to be?

As fresh as possible! Whole beans roasted recently will give you the best flavor. Grind them right before you brew for maximum impact.

What kind of water should I use?

Filtered water is best. Tap water can contain minerals or chlorine that affect the taste of your coffee. Avoid distilled water, as some minerals are needed for good extraction.

How long should I brew it?

For pour-over, aim for a total brew time of 2.5 to 4 minutes. For French press, a 4-minute steep time is standard.

What this page does NOT cover (and where to go next)

• Specific grinder recommendations (explore burr grinders for consistency).
• Detailed discussions on water chemistry beyond basic filtration.
• Advanced pour-over techniques like specific pouring patterns or agitation.
• Comparisons of different filter types beyond paper vs. metal.
• The science of coffee extraction in extreme detail.